Executive Sous Chef Michelin-Star Indian Cuisine Leader

JAYANT KUMAR `

USA, Las Vegas

***************@*****.***;

Contact +1-317-***-****

Career Summary

Associated with MGM international Resorts & Casino Las Vegas under Michelin star Indian Restaurant GYMKHANNA Professional Executive Sous Chef with over 15 years of Culinary journey in managing team, Proficient in Leadership techniques and cuisines with talent for working with ingredients including Indian, Continental and Mediterranean Strong training, developing and fostering strong teams focused on quality, presentation, cost control, customer centric, hygiene and safety.

Expertise & Soft Skills

Michelin star experience Creative Menu Development People centric

Leadership Purchase & Inventory Control Special Event Planning

Cost Control Fine & dine experience Staff Leadership & Training

Adaptive team player HACCP & FSMS Team- build develop & lead

P & L Analysis Deadline driven with Quality Problem Solving

Education & Certification

●B.Sc. Hotel & Hospitality Admin SIHM, Kerala 2008-11

●Certificate Culinary skill & Leadership program ACF, USA, 2018

●Certificate SERV safe & Hygiene Essential ANSI, USA, 2025

●B. A History Specialization APSM, Barauni, 2007

Work Experience Summary

●Aria Resort & Casino, Las Vegas Executive Sous Chef October- 2025 to present

●Aashirwad Indian Cuisine, Florida Head chef July – 2022 to sept- 2025

●Kanha Shyam Hotel, Prayagraj Executive Sous chef Jan.-2020- Dec. 2021

●VR Culinary Training Institute, Mumbai Head Culinary Trainer Mar-2018 to Dec 2019

●IBIS Hotel, 5 Star, Bahrain Sr.CDP Jan 2016- Dec 2017

●Bahrain Family Leisure, Bahrain DCDP May 2014 - Dec 2015

●The Zuri Hotel & resort spa, Bangalore Commis-1 Jan 13 – April 2014

●Ramada Resort, Cochin Commis-2 Apr 2011 -Dec 2012

●Centaur hotel, new Delhi Industrial Training July-09- Dec 2009

Professional Experience

Aria Resorts & Casino LAS VEGAS -Nevada

Profile- 5 star Luxury Property From- October- 2025- till date

Designation- Executive Sous Chef at Michelin star indian restaurant- GYMKHANNA

●Leading the entire culinary work-flow absence of executive chef. Managing 40 members of the team throughout daily kitchen operation.

●Responsible for all bulk preparation, maintaining on a daily basis highest standards of consistent food quality, presentation, standards recipe and wastage tracksheet and control.

●Responsible for highest guest satisfactions, taking table feedback, Communicates with team regarding specials guest order, allergens note etc.

●Create all food menus with the guidance of the Executive Chef. Conduct daily shift briefings with all Sous Chefs and Teams.

●Forecasting monthly budget, Maintaining our daily par stock, vendor management overseeing weekly and monthly inventories. Focus on cost effective products, seasonal availability products.

●Efficiently to work with company software, microsofts, payroll management, POS, purchase order sheet, employee duty schedules. inter-departments communications.

●Overseeing on a daily basis all kitchen inventory, Temperature log sheet, hygiene essential sheet, follow the guidance as per state health law.

●Creates a highly functional team work with a tense free work environment. Identify hazardous areas in the kitchen and report maintenance issues.

●supervises kitchen staff including performance reports, interviewing and hiring, scheduling training, counseling and discipling.

●Ability to lead and train a team with a Multi- cultural background. Maintains open professional communications with all departments and sub units.

●Analysis daily profits and loss reports. Assist in the management of food & labour cost. develop strategies and systems to reduce costs and wastage.

●Be always flexible for any extra work assigned by management.

Aashirwad Indian Cuisine, Orlando-FL

Profile- Group of high end Restaurants with Catering venture.

Designation- Head chef March-2022 to September- 2025

●Heading the entire culinary operation on a day-to-day basis. Establishing SOP, managing a 15 member of team through kitchen operation & Catering

●Ensuring largest guest satisfaction, through planning, organising, directing, and controlling the Kitchen operation and administration.

●I am cooking for Bulk operation, effectively involved in daily prep & Catering events also helping to team in busy hours. Maintaining the food quality as set by management.

●Effectively involve in menu planning for weekly Buffet, special events, customise menu & Catering, Do suggestive menu selection for clients about Food tasting & catering events

●Responsible for purchase specifications such as Vendor management, Pricing, store ordering, quality control, Wastage control, & Inventory Management.

●Visit & Inspect the other outlets about food quality feedback, Menu implementation,Training & development for new team members. Check kitchen equipment and report the hazards.

●Handling Customer feedback on a daily basis about food & service quality. Ensuring promptness, freshness, quality of dishes, and selecting plate presentation.

●Implementing hygiene policies and following nutrition, sanitation/ safety standards.

●Perform Administrative tasks, oversee purchasing to stay within targeted budget.

KANHA SHYAM HOTEL, Prayagraj-UP

Profile- 4 Star Deluxe Hotel with 3 restaurants

Designation – Executive Sous Chef Jan 2020 to Dec-2021

●Assisting the Executive Chef for overall kitchen operation

●Managing a 50-member culinary team with three kitchen outlets.

●Assisting in menu planning, HACCP, inventory control, wastage control

VR Culinary Training Institute, Mumbai

Profile: VRCTI is collaboration with Open Gate international, USA

Designation- Head Culinary chef cum Trainer March 2018- Dec 2019

●Design, Planning, Execution of Kitchen layout, equipment, infrastructure, vendor and resources management.

●Visited OGi, USA for training and planning Indian Institute and curriculum & kitchen planning

●Curriculum Customization to Indian Kitchen and Culinary standard. Managing day to day culinary operations. Review weekly and monthly schedules to meet forecast and budget.

● Manage a team of kitchen, Placement Coordinator, and liaison with another supporting team.

●Participate fully in the academic assessment of student learning in alignment with the expectations of accreditation with OGI standards.

Key Contributions:

●Single handily managed from design to implementation of Institute and formally commended by OGI, USA Management for time bound launch

●Played integral role in saving more than 5.00 lac in cost effective kitchen layout, storage, vendor contracts, food costing and minimum wastage

●Streamlined kitchen lab operations by creating more accurate prep sheets, standardized recipe files, and Bakery & Life Skills programs.

●Managed to place 22 students in various Chefs from hotels/restaurants through networking and connecting with the hotel industry.

IBIS Hotel, Manama, Bahrain

Designation – Sr. CHEF DE PARTE May-2014 - Dec 2017

●Provided high-level support to the Executive Chef with responsibility for following SOP.

●Responsible for supporting guest satisfaction and quality of service.

●Leads kitchen team in chef's absence. Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and recommended menu item pricing.

● Researched and Selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs.

Key Contributions:

●Received Best Employee of the Month recognition for work culture and quality.

●Continually received enthusiastic compliments from guests for excellence in service

●Strongly able to handle problems and compliant with solutions.

The Zuri hotel & resort spa, Bangalore

Designation- Commis chef Jan 2013 - April 2014

●Assisting the chefs, cooks and other kitchen employees in food preparation & ensuring it was economically correct and within budgeted labour cost.

●Maintained high standards of sanitation, cleanliness, and safety in the kitchen.

Responsible to cook -buffet, lunch, diner, Ala carte

●Maintaining wastage control, adhering food costing also controlling the purchase

●Knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation.

RAMADA Resort, Cochin

Designation- commis-2 April 2011 - December 2012

●Training & On job Training on various skills, processes and operational workflow

●I formed as per hospitality needs and enhanced our interpersonal skill and passion for my work.

●Handling culinary & tasks assigned by superior with dedication and accuracy

●Making all kinds of gravy, daily preparing for Ala-carte order.

Key Contributions:

●Got successfully promoted as commis-2 after completion of my training program due to my work culture and attitude.

Personal information

Date of birth : 10- 05-1987

Marital Status : Married

Nationality : Indian

Language : English, Hindi

Computer skill : IDS, Microsoft, Excel

Countries travelled : Bahrain, USA

Permanent Address : Begusarai, Bihar

Work status : Legal(work Authorisation card & SSN)

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